On September 15th, the University of Medicine and Pharmacy, Hue University, in coordination with Hue University of Medicine and Pharmacy Hospital, organized the 2026 Resident Doctors’ Day and welcomed 150 new resident doctors from 18 specialties for the 2026-2029 training program. These young doctors are beginning their journey of study, practice and research at the hospital.

From heritage trains and North - South railway services to modern retail systems and international markets, Hue specialties such as frozen salt coffee, banh loc, banh nam and banh ep are gradually reaching consumers more widely through science and technology, innovation and new market-oriented thinking.

On the morning of September 1, the 2026 Khe Tre Highland Market (third edition) under the theme ‘Spirit of Great Forest - Colors of Independence’ officially kicked off at the Co Tu Ethnic Traditional Cultural Village in Thuong Lo Village, Khe Tre Commune. The event offers visitors a space to experience the unique culture, cuisine, and specialties of the highlands during the National Day holiday (September 2).

Beyond a celebration of Hue Beef Noodle, the iconic dish of the Ancient Capital, the Hue - Culinary Capital 2026 program has become a vibrant showcase of culinary excellence from across Vietnam. From Hue’s traditional flavors to regional specialties from every corner of the country, each food stall and every dish tells a story of Vietnam’s rich cultural identity, taking visitors on a journey that awakens all their senses.

From June 26 to 28, at 62 Trang Tien Street, Hoan Kiem Ward, Hanoi, the distinctive products, specialties, and cultural values of the Ancient Capital came together in the ‘Hue Thuong’ program, part of ‘The Vitality of Vietnamese Goods’ programme No. 8. The program not only brought the essence of Hue to the heart of the Capital, but also created a space connecting local products with consumers nationwide through a combination of in-person experiences and e-commerce.

Rolling up their sleeves, preparing ingredients by hand, seasoning dishes and enjoying traditional specialties, many international visitors are discovering Hue’s culinary culture in the most intimate way possible.

Rolling out solutions to promote the bundling of tourism products into packages, linking tourism activities with the promotion and consumption of OCOP products and local specialties, while also aligning with the preservation and promotion of cultural heritage values, is among the key tasks that the Prime Minister has requested the tourism sector to prioritize following the Lunar New Year holiday.

Tam Giang - Cau Hai Lagoon system in Hue City is the largest brackish water ecosystem in Southeast Asia, stretching 68 km, covering a total water surface area of approximately 216 km2. The area is renowned for its poetic sunsets, rich biodiversity, and serves as a popular destination for eco-tourism, photography, and enjoying local seafood specialties.

On the Lantern Festival (the Full Moon of the First Lunar Month) more than 15 years ago, the most “pure Hue native” friend I know, architect Nguyen Trong Huan, and I put on thin raincoats and walked together through the light, drifting drizzle to search for Hue’s culinary specialties. Having lived in this city for many years, Huan still longed for the flavors he once tasted.

The Cooperative Fair, held by the City Cooperative Alliance over two days, January 17 -18, at the Cooperative Economy Platform (16 Nguyen Luong Bang, Thuan Hoa Ward), was not only a shopping destination, but also a vital bridge bringing clean agricultural produce, OCOP products, and local specialties closer to consumers, contributing to spreading the value of the collective economy and building trust in local agricultural products.